Buttermilk Sherbet

Ingredients

5 large egg yolks

1/2 cup sugar

2 tablespoons water

2 cups well-shaken buttermilk

Preparation

In a large bowl with an electric mixer beat yolks until thick and pale.

In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.

Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.

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Recent Review

I agree that this was truly unique. The tanginess of the sherbet caught me off guard at first, but with that tanginess is the just-right caramel flavor, mmm. I used dehydrated cane juice instead of white sugar, which gave the sherbet a good coffee color and probably added to the caramel taste. I also added at least a half a cup of dark chocolate chips and a teaspoon of vanilla. I thought both additions worked very well. One other thing: while this recipe isn't low fat, it is worth noting that it's much lower in fat than regular ice cream, while satisfying the same sweet tooth. Also, I ended up with about a pint and a half of sherbet, at least a full cup more than the approximate yield.